Grilled dinners are famously quick as well as fuss-free; theyre essentially only one-pan (one-machine?) dinners which require small more than a quick dumpy after cooking. But what if we told you theres a way to make them even easier? Yes, its possible. The secret is a foil pouch. You can make these small packs by folding up a square of aluminum foil, as well as not only can they be tossed after cooking resulting in no cleanup whatsoever but they also guarantee a wet place for a food to cook, which equates to your dish will spin out juicy as well as full of flavor.On this mornings all-new part of The Kitchen, Marcela Valladolid showed off dual new dinners which put foil pouches to work: one with succulent shrimp (pictured above) as well as an additional with proposal salmon. Both recipes star seasonal ingredients like colourful tomatoes as well as sweet zucchini, plus hearty potatoes, which equates to theyre one-and-done dinners, complete with protein, veggies as well as a starch. To boost a season of a salmon, Marcela opts for a squeeze of bright, uninformed lemon extract before finishing a dish with immature fennel fronds. The shrimp recipe calls for hazed chipotle powder, which delivers a welcome confidant bite. These dinners can be ready to eat in only 25 minutes, making them preferred for weeknight meals as well as last-minute get-togethers alike.Get a Recipes: Grilled Foil-Packet Chipotle Shrimp as well as Grilled Foil-Packet Fennel SalmonTune in to The Kitchen on Saturdays at 11a|10c.